Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage

Abstract

Different amounts of enterotoxin A-, Band nd C,-producing staphylococci were added to dry sausage prepared by normal processes, either alone or in conjunction with a starter culture (micrococci and lactobacilli). The sausage was examined after 0, 3, 7, 14, and 30 days for staphylococci, micrococci, and lactobacilli, and measurements were made ofwater activity, pH, enterotoxin, and thermostable nuclease. The results showed that in the absence of starter culture measurable amounts of entertoxin A were formed in a 200-g sample of dry sausage in 3 days, the level of Staphylococcus aureus infection being over 106 cells/g. Enterotoxin B was not found, although the total number of staphylococci was over 108 cells/g. Enterotoxin C1 was observed when the Staphylococcus count was about 8 x 107 cells/g, but was no longer detectable after 7 days. The starter culture

Parameters involved in the production of lactic acid preserved fish‐starchy substrate combinations

“…Similarly, both the initial rate of LAB proliferation and the initial pH are critical for controlling Staph. aureus in fermented meat sausages (Niskanen & Nurmi, 1976). The rates of pH decrease reported here are faster than those reported with fermented meat sausages, consistent with the rapid disappearance of these pathogens under these conditions.…”

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

“…It is well established (e.g. by Iandolo et al 1965;DiGiacinto & Frazier 1966;Kao & Frazier 1966, Seminiano & Frazier 1966Gilliland & Speck 1972;Niskanen & Nurmi 1976;Metaxopoulos et a/. 1981) that Staph.…”

Nisin: a possible alternative or adjunct to nitrite in the preservation of meats

“…Among the alternative preservative methods which have shown promise are the use of Lactobacillus cultures to reduce the pH of the product to a safe level (3,4,21,25,28), use of atocopherol in conjunction with ascorbate and low levels of nitrite (23), use of sorbic acid or sorbate with and without low levels of nitrite (14,26,27,32), use of sulfur dioxide (31), and irradiation (5, 24; A. Brynjolfsson, Tech. Rep., Natick/TR-79/022, U. S. Army, Natick Research and Development Command, Natick, Mass., 1979; F. J. Ley, Tech.…”